Spicy or Mild Mughlai Chicken | Secretsfrommyapron

READY IN: 1hr 10mins

INGREDIENTS

30largecashews, plus 10 more for garnish

2 ¹⁄₂ lbschicken thighs, and drumsticks

1teaspoonground turmeric

2teaspoonsgaram masala powder, divided

1tablespoonlime juice

2 ¹⁄₂ tablespoonsghee, divided

4cupsonions, finely chopped(about 2 large onions)

1teaspoonsea salt, ground(or to taste)

5garlic cloves, peeled

2green chilies, stems removed

3red chilies, stems removed

1 ¹⁄₂ tablespoonsginger, peeled and diced

1cuplow sodium chicken broth, divided

5cardamom pods

5whole cloves

3bay leaves

¹⁄₂ cinnamon stick, broke into pieces(about 2-inches long)

1tablespoonbrown sugar

1 ¹⁄₂ teaspoonsground cumin

1teaspoonground coriander

¹⁄₂ teaspoonmild paprika

1teaspoonblack pepper (or to taste)

1cuplight sour cream

¹⁄₂ cupheavy cream

1tablespooncilantro, for garnish

NUTRITION INFO

Serving Size: 1 (455) g

Servings Per Recipe:6

Calories: 660.9

Calories from Fat 420 g 64 %

Total Fat 46.8 g 71 %

Saturated Fat 18.8 g 93 %

Cholesterol 213.4 mg 71 %

Sodium 593 mg 24 %

Total Carbohydrate23.4 g 7 %

Dietary Fiber 3.6 g 14 %

Sugars 9.1 g 36 %

Protein 37.8 g 75 %

DIRECTIONS

In a small bowl, soak cashews in very hot water for 10 minutes. Drain and add to the bowl of a food processor; set aside.

In a medium bowl, place chicken pieces and sprinkle with turmeric and 1 teaspoons garam masala. Pour in lime juice and coat; set aside for 30 minutes.

In a large saucepan over medium heat, add 1 ½ tablespoons ghee. When hot, add onions and sprinkle generously with ground sea salt; sauté until caramelized, about 25 minutes. Using a slotted spoon, transfer to a bowl to cool off.

In the bowl of a food processor, add garlic to the cashews as well as green and red chilies, ginger, caramelized onions and ¼ cup chicken broth. Process until the mixture resembles a thick paste; set aside.

In the same saucepan over medium heat, add 1 tablespoons ghee and when hot, working in batches, fry the chicken (thighs skin side down at first) just enough to brown on both sides, about 3 to 4 minutes per side; transfer to a plate.

Return the saucepan on medium heat and when hot, add cardamom pods, whole cloves, bay leaves, and cinnamon stick; sauté for 1 ½ minutes.

Add the onion paste, remaining 1 teaspoons garam masala, brown sugar, cumin, coriander, paprika, salt and freshly ground black pepper. Pour in remaining ¾ cup chicken broth; stir, Add chicken back (thighs skin side up), cover, reduce heat to medium-low and cook for 15 minutes.

When time is up, add sour cream and stir gently to combine. Spoon sauce over chicken pieces and pour in heavy cream; stir once again. Simmer until heated through, about 7 to 10 minutes.

When ready, garnish with chopped cashews and cilantro and serve with white rice and naan bread.

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